This dessert is served in
Neiman-Marcus' downtown Dallas store's Tea Room which was decorated in traditional molas
and a mola mural depicting events of Texas history during the celebration of Texas'
Sesquicentennial in 1986.
|1 box white cake mix
and ingredients called for (pineapple juice, light rum or a combination may be substituted
1 tsp. almond extract
|1 can (15 oz.) cream
1/2 c. slivered or sliced almonds (toasted)
1/2 c. Angel Flake coconut (toasted)
1 can (15 oz.) condensed milk
1 carton (12 oz.) Cool Whip
Mix cake according to directions. Add almond extract and bake according to directions in a greased and floured sheet cake pan. Remove from oven and, while warm, prick cake with cooking fork. Pour milk and cream of coconut evenly over warm cake. More run can be sprinkled on also, if desired. Let cake cook, then cover and refrigerate for at least 8 hours. At serving time, spread Cool Whip over top and sprinkle on coconut and almonds. Store in refrigerator covered, if any is left.